Fruit Sauce

plum special sauce

Sauce from Plum Special Jam recipe
Photo by Raphael Spies

Fruit Sauce is a low-sugar or low-honey sauce made with Pomona’s Pectin, using your choice of fruit and Pomona’s Pectin jam recipe.

Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Fruit Sauce Ingredients

Find the jam recipe for the fruit you want to make into a sauce in the Cooked Jam, Jelly — Low Sugar or Honey section of the recipe sheet that comes with Pomona’s Pectin, or use one of the jam recipes on our website.

Use 1/3 up to 1/2 the amount of pectin as in the jam recipe. All of the other ingredients in the recipe stay the same. (Generally, a scant 1/2 seemed to give the best sauce consistency.)

Fruit Sauce Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Prepare fruit.

3. Measure mashed fruit into sauce pan.

4. Add calcium water and lemon or lime juice (if called for in the recipe) and mix well.

5. Measure sugar or room temperature honey into a bowl. Thoroughly mix correct amount of pectin powder into sweetener. Set aside.

6. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the mixture comes back up to a boil. Once the mixture returns to a full boil, remove it from the heat.

7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Option:  As with Pomona’s Jam & Jelly recipes, you can halve or quarter the recipe to make just one or two jars of sauce for immediate consumption. The sauce will last for 3 weeks in the refrigerator.

Just remember to do your math! And use a scant half of the amount of the pectin you’ve already halved or quartered. I learned the hard way it is best to do the math and write it all down before you start!

Learn the differences between Jam, Jelly, Syrup, and Sauce here.

Recipe for Fruit Syrup here.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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2 thoughts on “Fruit Sauce

  1. Hello, I would like to make a Peach Sauce with Rum using low or no sugar or possibly adding artificial sweetener for a lower carb version. I would prefer not to have to add any sweetener but have granulated Stevia and Splenda on hand if my sauce mix isn’t sweet enough. Do you have any suggestions? Will the use of artificial sweetener and the added alcohol affect the safety or consistency of the sauce? Thank you

    • Dear Julia,
      Our general guideline for adding alcohol to jam (or fruit sauce or syrup) is to add 1/4 cup alcohol per 4 cups mashed fruit or juice AND to reduce the amount of mashed fruit or juice by 1/4 cup. That translates to 1/4 cup rum and 3 3/4 cups mashed peach. This amount should give you the flavor without affecting the consistency or the safety for canning.

      The use of artificial sweetener is your choice if you are fine with the taste of it. It doesn’t affect the consistency or the canning safety as long as you do a proper water bath.

      On the FAQ page, Section 5, last question, we have a Table that gives you the minimum amount of sweetener you need to stir the pectin into in order to have it dissolve properly. You can always add more sweetener once the pectin is dissolved if you taste and it isn’t sweet enough.

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